Pav Bhaji

Pav (pau) bhaji is a spicy, yummy street food. Pav Bhaji is another one of those mixed veggies that can include a variety of veggies – great to use up small portions of individual veggies. Quite often, we make it for those Indian street food cravings but in a healthier way!

Here, we manage to get the Indian-style laadi-pav closeby; else it can be had with the some dinner or French rolls/bread (though it will taste different).

There are several ways to make pau bhaji, each different from the other. Here is my version.




Potatoes: 3 large ones

Cauliflower: ½ a medium sized one

Capsicum (Green bell peppers): 1

Onion: 2 medium sized + 1 small

Garlic: 4-5 cloves

Tomatoes: 3 medium sized or equivalent tomato puree (tomato puree might be tangier and give the nice red color to the bhaji)

Peas: a handful

You can also add in veggies that you have such as carrots, beans, corn etc.

Pav bhaji masala powder: 1½ tablespoon or to your taste and spice level

Red chilly powder: ½ teaspoon (optional if you don’t like it too spicy)

Coriander (cilantro) leaves: a handful

Green chillies: 3-4 or to your taste

Lemon/Lime: 1

Oil: 1 tablespoon

Butter: 1 teaspoon (I love it with Amul butter)

Salt to taste

Pav bread (the Indian-style rolls) or whatever is available to you

Butter to roast the pavs: about a tablespoon for 12-16 pavs



  1. Wash, scrape, and cook the potatoes in water till soft. I use the pressure cooker.
  2. Finely chop the onions and garlic. Reserve the one small onion chopped in a separate bowl.
  3. Chop the green chillies and coriander leaves finely. Also, cut the lemon into halves or quarter wedges; store all these with the chopped small onion (this is for the garnish).
  4. Also, chop tomatoes and finely and reserve separately.
  5. Heat oil in a heavy-bottomed frying pan.
  6. Add the chopped garlic and sauté for a minute.
  7. Then, lower the heat and add the chopped onions and sauté till soft and translucent. Stir occasionally.
  8. In the meanwhile, chop the rest of the vegetables (except peas/corn) finely or mince them in a food processor.
  9. When the onions are done, add the chopped tomatoes (or tomato puree and sauté for a minute.
  10. Mix in the chopped/minced veggies along with the peas (and corn, if using).
  11. Stir everything thoroughly and cook covered on low heat. Stir every 3-4 minutes and sprinkle water if the veggies stick to the vessel. Cook this way till the veggies are cooked and can be mashed.
  12. Peel and mash the boiled potatoes in the meanwhile.
  13. When the veggies are cooked, add in the mashed potato, pav bhaji masala, red chilly powder, and salt to taste.
  14. Mix thoroughly and mash the vegetables with a ladle or a potato masher to the required consistency as you like it: smooth or a little chunky. Add water while mashing and sautéing to get the desired consistency. You may even use a hand-blender for the same effect.
  15. Add the butter and mix in.
  16. Then, cook for 10 minutes to blend the flavors of the pav bhaji. Check for taste for the salt, spice, and tanginess; adjust accordingly.
  17. Turn off the heat. The bhaji is ready!
  18. For the pavs, heat a griddle/skillet (tava). When well heated, reduce the heat level to low.
  19. In the meanwhile, slice the pavs horizontally in half.
  20. Smear a bit of butter on the inner side of the pav halves and place on the tava. Toast till nicely browned. Also, apply butter on the other side and toast. Do this for all the pavs.
  21. To serve, place some bhaji in a plate and top with chopped raw onions, green chillies, and coriander leaves. Squeeze a lemon wedge over it. Enjoy the bhaji with the roasted pavs! Delisssh …. (I skipped the garnish part as I didn’t have coriander leaves and the onions were too pungent to have raw)

3 Responses to “Pav Bhaji”

  1. Pav bhaji is a common favorite among street food … Love your version and the pics!

    From skribles: Thanks Vanaja 🙂

  2. Pav bhaji looks awesome, Skribles! With some Amul butter..muah!! 🙂

    From skribles: Thanks Vani

  3. yummy……….. 🙂

    From skribles: Thanks

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